Ingredients
2 tablespoons olive oil, separated
1/3 cup onion, finely chopped
1 jalapeno pepper, seeded and finely chopped
1 clove garlic, chopped
1/4 cup GOLDEN BLOSSOM HONEY
2 tablespoons tomato paste
1 tablespoon mustard
2 teaspoons chili powder
1/2 teaspoon Worcestershire sauce
2/3 cup apple cider vinegar, separated
1 (15-ounce) can small red kidney beans, rinsed and drained
1 (15-ounce) can Great Northern or navy beans, rinsed and drained
1 cup cucumber, peeled and diced
3 scallions, trimmed and chopped
salt and pepper to taste
Honey Tips
Honey Bees Need Water
To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.
Directions
In a medium skillet, heat 1 tablespoon olive oil. Add onions, jalapeno and garlic. Sauté until onions are softened but not browned. Stir in honey, tomato paste, mustard, chili powder, Worcestershire sauce and 1/3 cup apple cider vinegar. Simmer about 5 minutes stirring often. Remove from heat and cool. Once cooled, stir in remaining 1 tablespoon olive oil and 1/3 cup cider vinegar.
In a bowl, combine beans, diced cucumber and scallions. Pour sauce over salad and toss. Season with salt and pepper. Refrigerate until ready to serve. Can be served at room temperature.
Serves: 4-6
In a bowl, combine beans, diced cucumber and scallions. Pour sauce over salad and toss. Season with salt and pepper. Refrigerate until ready to serve. Can be served at room temperature.
Serves: 4-6
